A red wine like Grenache won’t overpower the flavours of this dish, but other medium-bodies wines such as Merlot or Sangiovese will also pair well if you want something with a bolder flavour.
Seafood Stew
This is winter comfort food at its finest. But the best part might be that it all cooks up in one pot in under 30 minutes. It’s easy enough to whip up for a midweek dinner, but so delicious you’ll feel like you’re eating at a five-star restaurant.
Servings
2 Servings
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
Difficulty
Easy
Wine pairing
Grenache, Sangiovese
Ingredients
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
120 g tomato paste
400 g tin diced tomatoes
1 cup fish stock
1 cup white wine (substitute fish stock)
100 g risoni
150 g firm white fish, chopped into 2cm cubes
75 g scallops
150 g prawns
100 g calamari
300 g mussels, cleaned
½ tsp chilli powder
2 tbsp mixed Italian herbs (e.g. oregano, sage, basil)
salt and pepper, to taste
crusty bread, to serve
Ingredients
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, crushed
1 tomato, chopped
4 oz tomato paste
14 oz tin diced tomatoes
1 cup fish stock
1 cup white wine (substitute fish stock)
3.50 oz risoni
5 oz firm white fish, chopped into 1 inch cubes
2.50 oz scallops
5 oz prawns
3.50 oz calamari
10 oz mussels, cleaned
½ tsp chilli powder
2 tbsp mixed Italian herbs (e.g. oregano, sage, basil)
salt and pepper, to taste
crusty bread, to serve
- Use a firm white fish such as flathead, monk fish, cod or mahi mahi. You could also use salmon if you prefer.
- The seafood listed here is a guide but you can substitute these suggestions with your favourite seafoods.
- If you want to include more vegetables, add one chopped carrot and two chopped celery sticks at the same time as the onion and garlic.
- If you increase the servings, note that cooking time will increase slightly.
Directions
2
Add the liquids
1. Add the wine and simmer until it’s almost completely gone.
2. Add the tomato paste and cook for 1 minute while stirring.
3. Add the fish stock and simmer until it’s almost completely gone. Stir occasionally to prevent the risoni from sticking to the bottom of the pot.
4. Add the diced tomatoes, chopped tomato, herbs and chilli powder. Stir through, and bring to a simmer.
3
Add the seafood
1. Add the seafood, making sure it’s covered by the sauce. Cover the pot with a lid and cook at a simmer for 6 minutes.
- Some types of seafood take longer than others to cook. To avoid overcooking, add things like prawns and mussels initially, cook 2-3 minutes, then add fish, scallops and calamari and finish cooking.
- If you can’t get all the seafood covered by the sauce, remove the lid and stir occasionally so that it all has a chance to cook through.
- Watch for the fish and scallops to turn opaque, and for the prawns to turn orange. This will indicate they’re cooked.
- Note, if you increase the servings of this recipe you’ll need to cook the seafood for longer.
- Discard any mussels that don’t open during cooking.
2. Serve with lots of buttered crusty bread, and garnish with parsley and cherry tomatoes for a pretty presentation.
Wine pairing